CHANGES IN WATER-SOLUBLE CALCIUM AND MAGNESIUM CONTENT OF PEAR FRUIT TISSUE DURING MATURATION AND RIPENING IN RELATION TO CHANGES IN PECTIC SUBSTANCES

被引：12

作者：

ESAU, P

JOSLYN, MA

CLAYPOOL, LL

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1962.tb00135.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：509 / &

共 29 条

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GEE, M
REEVE, RM
MCCREADY, RM
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1959, 7 (01) : 34 - 38
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